Apricot, Raspberry and Pistachio Cake
- 140g/5oz soften butter, extra for greasing the baking tins
- 140g/5oz caster sugar
- 2 large eggs, beaten
- 140g/5oz self-raising flour
- 1 tsp baking powder
- 180g/ 6 1/3 tinned apricots, drained weight, quartered
- 55g/2oz roasted pistachios, roughly chopped
- 150g/5¼oz soften butter
- 300g icing sugar
- 1 tbsp milk
- Whipped cream as icing
- 250ml double cream
- 225g/8oz fresh raspberries
- freeze dried raspberry pieces, a small handful, you will find these in the baking aisle
2 x 18cm/7” cake tins
- Preheat the oven to 180°C/160°C fan/355°F/Gas mark 4. Grease and line the two baking tins.
- In a large bowl beat the butter and sugar together with an electric whisk or a strong arm and a wooden spoon! Beat until the mixture is creamy and then beat for another minute. This gets air into the mix and means your cake will be light.
- Beat in one egg at a time.
- Mix the flour and baking powder together in a separate bowl. Using a large metal spoon, gently fold the flour into the butter mixture until it is all combined. Fold in the apricots and pistachio nuts and divide between the two tins.
- Put in the preheated oven for 20-25 minutes.
- If you have chosen whipped cream icing, whip the double cream now. You need it firm but still a little floppy. If you prefer buttercream, then beat the butter until it’s very soft in a bowl, sift in the icing sugar and keep beating until they are both combined. Add the milk to loosen the icing a little.
- The cakes will be baked when they are lightly browned and a skewer comes out clean. Leave to cool for 10 minutes in their tins and then turn out onto a cooling rack.
- Place the bottom cake on a serving plate or dish and smooth on half of your icing. Cover with broken up raspberries so that they lie flattish. Top with the second cake and cover with the remaining icing. Decorate with the rest of the fresh raspberries and the freeze dried raspberry pieces.
- Present to your Mum.